Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

A frittata is a great way to clean out your fridge, but it’s also a budget-friendly option when the shelves are looking pretty bare. For a delicious, wholesome frittata, you’ll need eggs, seasonal veggies, good melting cheese and fresh herbs. With such a short ingredient list and a multitude of combinations to try, it’s a quick and easy dinner you can play around with time and time again.

Crisp asparagus and smooth jack cheese are two good options when choosing your ingredients. Aida Mollenkamp adds cilantro for a touch of fragrance and extra oomph. Serve with a side salad or grilled veggies. If there are leftovers, I think a wedge is just as tasty room temperature for breakfast or lunch the next day.

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

On any given day there’s quite a random assortment of whacked-out ingredients in my refrigerator: a few tiny portions of leftovers I’m likely to never eat, a half bottle Sriracha, pickled dilly beans, a jar of mom’s homemade blueberry jam, a hunk of aged Parmesan, a half a carton of buttermilk from last weekend’s pancakes and, way in the corner, a shriveled apple that’s been around since fall. Some of it, like the ancient apple and the buttermilk are bound for the trash, but some of the other assorted bits can be turned into an actual meal.

My fridge is always flush with produce in many states — whole, roasted/steamed/baked in small containers, or, like the unfortunate apple, slightly decayed. Plain old vegetables or tiny amounts of leftover cooked vegetables are not satisfying on their own, but in a couple of minutes can be turned into a complete meal — a fancy-sounding one at that: fritatta. Beat some eggs, grate some cheese and grab your vegetables — you’re not only minutes away from dinner, but pretty close to a clean refrigerator as well. You can make the frittata in a skillet on the stove, or you can coat a pie plate with cooking spray, add your vegetables and enough beaten eggs to come up to the tops of the vegetables (8-10 eggs), salt and pepper (add some fresh herbs if you have them) and a sprinkle of your favorite cheese. Bake for 20 minutes or until frittata is set and cheese is bubbly.

Frittata is dish similar to an omelet or a crustless quiche, except that it’s not folded in half (like an omelet), and it’s made in a skillet (instead of the pie plate a quiche is made in). But it’s similar in that its made from eggs and you can add just about anything to it — vegetables, potatoes, even pasta — making it an ideal weeknight meal and also a great way to clean out the fridge. I imagine that frittata was invented 100 years ago by a little Italian grandma, who peered into her icebox and saw just 4 eggs, a hunk of cheese, some withering vegetables. Needing to feed her family, she stretched the ingredients she had into an entire meal, and thus the frittata was born.

Giada’s asparagus frittata is made with sauteed asparagus, tomato and sharp fontina cheese, cooked in a skillet on top of the stove, like an omelet, but once its almost set, the skillet goes under the broiler until its golden. Asparagus is just now coming into season, so it should be available at farmers’ markets and grocery stores. If you can’t find it or want to make a frittata with what you have in your fridge, you can substitute broccoli or zucchini.

We’re loving the fan photos shared on our Facebook page and this shot caught our eye today. Katalin has been sharing amazing shots (have you seen her strawberry rhubarb pie??) but this felt like a nice one for the beginning of summer…